DINNER MENU
Love your meal and want to buy a round of beers for the Chefs? $10
APPETIZERS
*Tuna Tartare 22
Diced sushi grade ahi, cilantro lime avocado puree,
cucumber tomato salad in yuzu vinaigrette,
wonton chips, morita ponzu glaze
Smoked Duck Wings 27 GF
Oil crisped Leighton Farms smoked
confit of duck tossed with sweet chile,
sesame and citrus
Grilled Avocado 11 VEG • GF
Heirloom tomato & smoked jalapeño coulis –
salsa roja – cotija
Burrata 19 VEG • GF
Blistered, white balsamic infused
heirloom cherry tomatoes – locally made
Burrata – basil pesto
Parmesan Roasted
Cauliflower 16 VEG • GF
Salt and pepper dusted cauliflower oven
roasted with parmesan and finished with
roasted red pepper cream
Meat and Cheese Board 29
Chef’s daily choice of charcuterie and
artisan cheeses – local honey –
whole seed mustard –
Gafford pickles – artisan crackers
Lump Crab Cakes 28
3 jumbo lump crab cakes – dijon aioli – local greens
*Lamb Lollies 29 GF
Citrus dijon marinated and fire grilled,
pistachio-mint pesto, feta, crushed pistachio,
honey balsamic drizzle
Whipped Pimento Dip 16 VEG
Ricotta cheese, aged cheddar, smoked tomato,
roasted red bell pepper, scallion, served warm with
toasted heirloom sourdough bread
SOUP
Chefs Whim – MP
SALADS
Add to any salad:
Fried or Marinated • Grilled Chicken 11
Salmon 14 • Crab Cake 9
3 Blackened Jumbo Shrimp 16
The Gafford Caesar 15 VEG
Crisp romaine hearts, shaved parmesan, house baguette croutons, in
house made Caesar dressing
ADD: anchovies 2
Farm Stand 15 VEG
Local baby greens dressed in white balsamic vinaigrette, baby heirloom tomato,
English cucumber, red onion,
farm carrot, marinated olive,
sunflower seed, crisp garbanzo
Street Corn Salad 17 VEG • GF
Fire grilled locally sourced corn,
ripe avocado, crisp romaine,
cotija cheese, tossed in creamy
chile-cilantro dressing
Beet salad 18 VEG • GF
Locally sourced roasted beets,
goat cheese, shaved fennel,
pickled Serano, spiced walnut,
with baby greens tossed and
citrus balsamic vinaigrette
VEG (Vegetarian) VEGN (Vegan) GF (Gluten Free)
*Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a food-borne illness – especially if you have certain medical conditions.
ENTREES
*The Burger 20
8oz blend of brisket, short rib and ground chuck – mature cheddar cheese – veggies, served on a buttered brioche bun and served with
ouse kettle chips
add: bacon or guacamole 2
*The Gafford 65
Our signature steak! 20oz bone-in prime
Revier Ranch ribeye with chef’s butter served
with house made mac and cheese and
local vegetables
add: Maytag bleu cheese 4 • 1 crab cake 9
3 blackened shrimp 16
Mabel’s Fried Chicken 25
She made it for Taylor since he was born.
2 southern style boneless breasts with black dot
gravy over garlic confit mashed local potatoes
and local vegetables
*8oz Beef Filet Mignon 56 GF
Chef’s hand cut 8oz Black Angus beef tenderloin served fire grilled with our signature house made
72-hour steak sauce over garlic confit mashed
local potatoes and local vegetables
add: Maytag bleu cheese 4 • 1 crab cake 9
3 blackened shrimp 16
Southern Style Meatloaf –
(While it lasts!) 28
Individual 14oz meatloaf served with house bbq glacé and caramelized onion demi-glacé. Topped with crispy leeks over garlic confit mashed local potatoes and local vegetables
(meatloaf: short rib, chuck, brisket and bacon)
*Maple Brined Double Bone Pork Chop 40 GF
16oz double bone Duroc chop, bourbon smoked apples, salted vanilla caramel pecans, over garlic confit mashed local potatoes and local vegetables
Scottish Salmon 31
Organic Scottish salmon fire grilled to order
served with your choice of house made jalapeño
bbq sauce or garlic herb butter served over wild grains and local vegetables
Local Snapper 35
Local variety, served pan roasted with tomatillo glaze, chipotle butter sauce, Spanish chorizo, bell pepper slaw, baby greens over wild grains
and local vegetables
*Southern strip 46 GF
16oz fire grilled Revere Black Angus strip steak served with cowboy béarnaise and roasted rajas over garlic confit mashed potatoes and local vegetables
Local swordfish 33
Fire grilled with cilantro pesto, aji crema, and pickled onion over wild grains and local vegetables
Overnight short rib 36 GF
Sterling silver black Angus short rib finished
with red wine demi-glacé and wild roasted mushrooms over garlic confit mashed potatoes
and local vegetables
Pan roasted chicken 28 GF
Airline cut, citrus marinated and mesquite style rubbed, herb infused hot honey glaze over garlic confit mashed local potatoes and local vegetables
Shrimp and Grits 33 GF
Pan blackened jumbo shrimp over creamed jalapeño cheese grits, cilantro, crumbled andouille, roasted local corn, and finished with low country cream
Asparagus and Meyer lemon risotto 28 VEG • GF
Roasted asparagus, toasted Arborio rice, finished with fresh lemon, herbs, and boursin cream topped with a smoked sun-dried tomato salad
DESSERTS
7 layer
Carrot Cake 16 VEG
with cream cheese icing
Chocolate Cake 15
with white chocolate and milk chocolate curls
and fresh whip whipped cream
Ricks
Peanut Butter Pie 15 VEG
with chocolate cookie crust and fresh whipped cream
Classic Crème Brûlée 15 Veg • GF
Madagascar vanilla bean, burnt sugar crust,
mixed berry compote, fresh whipped cream
Banana Foster’s Cheesecake 17 Veg
Caramelized banana infused cheesecake with
graham cracker crust, finished with whipped cream,
rum caramel and fresh banana
After Dinner Drinks
Espresso 6 • Double espresso 8 • Cappuccino 7
The Gafford coffee 12 with baileys, amaretto, kahlua and fresh whipped cream
Irish coffe 12 with Jameson Irish whiskey and fresh whipped cream
The nut case 15 RumChata, pistachio liqueur, raspberry preserves
Quintaliza espresso martini 16 Quintaliza reposado, kahlua, espresso
Chocolate martini 15 vanilla vodka, dark amd white chocolate liqueurs, kahlua, coconut rum chocolate drizzle
Grahams 20 year old tawny port 14
Menu updated March 4, 2025